Bar & Restaurant Business MOT

14 questions. About three minutes. For each statement, score yourself on a scale of 1 to 3:

1 = rarely or not at all, 2 = sometimes, 3 = consistently.

Answer honestly and we'll give you a clear picture of where your business stands, and what to do about it

I have a clear picture of whether the business is profitable and where that profit is coming from.

1

2

3

I know where our wastage is coming from and we use that knowledge to make smarter purchasing decisions.

1

2

3

Our team can identify where service slows down and knows what to do about it.

1

2

3

Our floor layout, station setup, and prep levels are designed to keep service moving, not fight against it.

1

2

3

Our pricing reflects our actual costs and the experience we're delivering, not just what the competition charges.

1

2

3

We know which items on our menu are driving margin and which are costing us without earning their place.

1

2

3

Our menu is structured to guide the guest toward a decision, not overwhelm them with choice.

1

2

3

Every member of the team understands the guest journey from arrival to exit and their role within it.

1

2

3

We've deliberately designed the moments guests notice most: the welcome, the handoff, the farewell.

1

2

3

We have an active strategy for building regulars and community around what we do, not just relying on footfall.

1

2

3

We have a clear approach to both bringing in new guests and keeping the ones we already have, and we know which one needs more attention right now.

1

2

3

Our team has regular, structured opportunities to learn and develop, not just on-the-job guesswork.

1

2

3

I regularly have time to work on the business rather than just in it.

1

2

3